Mushroom Ravioli with Pesto

If you need a quick and easy dinner idea, look no further than this Mushroom Ravioli with Pesto! Tender ravioli is tossed with pesto sauce, sautéed mushrooms, crunchy walnuts and shaved parmesan for a vegetarian dinner that the entire family will love! It’s full of flavor and texture, and the entire family will love it. This is an easy recipe that’s on the table in about 30 minutes.

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 190 kcal per serving

Ingredients

16 ounces - mushroom ravioli
2 tablespoons - extra virgin olive oil
8 ounces - cremini mushrooms
a pinch of salt
½ cup - pesto sauce
⅓ cup - walnut pieces
⅓ cup - parmesan

Instructions

Prepare the pesto sauce, then cook the ravioli according to package instructions.
While the ravioli cook, heat the olive oil in a large saute pan over medium heat. Add the mushrooms, salt and pepper to taste, and sauté until the liquid evaporates and the mushrooms are tender, about 5-6 minutes. Set aside.
In a small pan, toast the walnuts over medium heat until fragrant and golden, about 4-6 minutes. Keep a close eye as they burn quickly! This may be done up to a few days in advance.
Drain the ravioli well in a colander. Add the pesto sauce to the pot and heat over low heat until warm. Add the ravioli and mushrooms to the pesto sauce and stir gently. Serve topped with toasted walnuts and shaved parmesan and enjoy!

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